A CUT ABOVE

THE REST
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 Celebrate 60 years of mastery.
Since 1964, The Hussar Grill has been serving excellence.
We take immense pride in maintaining our outstanding reputation,
and our legacy keeps growing, nationally and internationally.

We ensure the finest quality Class-A beef and venison, personally

attending to the maturation of all beef, wet-aged for no less than 28 days.
And our award-winning wine list beautifully complements our carefully
prepared dishes.

But our passion for quality extends beyond what we serve, it encompasses
the entire dining experience. We believe our team and service ambassadors
are the best in class. Ladies and gentlemen, serving ladies and gentlemen.

Join us for an unforgettable experience, where every meal is an occasion

to be savoured.

EXCELLENCE, FROM START TO FINISH

FINEST QUALITY PRODUCE | NO CORKAGE FEE

All pricing is in ZAR. Gratuity Policy: We respectfully advise that gratuity is not included in our menu prices.
The norm for good service is 10% or more of the total bill depending o‌n the quality of service.
Tables of 8 or more are subject to a standard gratuity of 10%.

Please note that some of our products contain nuts and alcohol. Please note that all weights are raw weights.
Should you have any allergies, please speak to our management team.

[Link] @TheHussarGrill
BON STARTERS
Calamari and Chorizo 112

APPÉTIT
Cajun-style calamari, seared with chorizo,
finished with a sweet balsamic glaze.

Calamari | Tender tubes and squid heads 118

expertly dusted and flash-fried or grilled
with chilli, garlic and parsley.

Mussel Pot | Mussels in a cream, green herb, 115

garlic and white wine reduction.

Prawn and Fresh Avocado 132

Cocktail (Seasonal)
Calama Sweet prawn meat bedecked with our
ri and C
horizo home-made Marie Rose sauce, served on
a bed of baby greens.

Large Black Mushroom V 94

Topped with spinach and feta cheese;
or tomato, feta and caramelised onion,
and then grilled.

Fried Crumbed Camembert V 122

A wheel, ripe and piquant on the inside.
Served with our own cranberry jelly.

Italian Tomato Soup V Our house speciality. 88

Served with Parmesan croûtes.

Cured Springbok Loin Carpaccio 130

Sliced paper-thin and dressed with olive
oil and a balsamic reduction.
Topped with Parmesan shavings.

Traditional Boerewors 84
Flame-grilled with our legendary basting.
A South African classic.

Marrow Bones | A hearty, oven-roasted 88

delicacy served with pesto and croûtes.

Steak Tartare 134

The most tender, finely chopped raw beef
with all the traditional accompaniments.

Hollandse Bitterballen 89
Double-cream béchamel studded with beef
jus and beef bits, then crumbed and deep-fried.
The most scrumptious Dutch snack ever!
Dijon mustard on the side.

Garlic Snails | Pan-sautéed in either garlic 98

butter or a creamy white wine and garlic sauce.

Chicken Livers 94
Sautéed in sherry, onions, mixed herbs and
cream or peri-peri. Served with croûtes.

V = Vegetarian.
Certain starter dishes may contain traces of nuts and alcohol.
GRILL
COMBO

Beef and
Reef

STEAK GRILLING GUIDELINES

No matter how you enjoy your steak, you can expect the finest quality cuts, expertly prepared and
seasoned to enhance the natural flavours of our premium beef. Enjoy your meal, and savour every bite!

Blue | The epitome of rareness. A blue steak is seared quickly o‌n high heat, leaving the inside cool and practically raw.
It’s a carnivore’s delight with a delicate, almost sashimi-like centre.

Rare | Tender, warm and glowing red on the inside, seared for slightly longer with some juices flowing.
Medium Rare | Our most popular choice! A medium rare steak is seared to perfection, creating a caramelised exterior
while maintaining a warm, red-pink centre. It’s the ideal balance between flavour and tenderness.

Medium | A medium steak is cooked through a bit more, resulting in a warm, pinkish-brown centre.
It’s a great option for those who enjoy a meaty taste with a hint of pinkness.

Medium Well | If you prefer your steak with o‌nly a slight pink centre, our medium well option is the way to go.
The searing process is extended further, creating a tender, light pink interior.

Well Done | For those who appreciate a thoroughly cooked steak. It’s cooked through and through, with no trace of
pinkness. It’s juicy, flavourful, and perfect for those who like their steak fully done.

STEAKS & GRILLS SPECIALITY SAUCES

Rump 200g | 178 Sirloin 200g | 178 Béarnaise Sauce (Served at room temperature) 42
300g | 225 300g | 225 Sauce Selection 42
500g | 335 500g | 330 Mushroom, Madagascan Pepper, Monkeygland,
Garlic, Mustard, Cheddar Cheese, Blue Cheese or
Fillet 200g | 250 Ribeye 300g | 320 Chimichurri. (Some of our sauces contain alcohol)

300g | 340 400g | 365 Bone Marrow Compound Butter 38

All Main Meals are served with a complimentary side of your choice, unless stated otherwise.
Our delectable array of sides includes: gratinated corn, sautéed green beans, potatoes (fries or mashed),
garlic baby potatoes, creamed spinach and cinnamon-infused butternut, oven-roasted vegetables or side salad.
Carefully selected to balance the richness, enhance the flavour and add texture to your Mains.
HOUSE SPECIALITIES MEAT ON THE BONE
Bone Marrow Ribeye 400g | 390 Grilling in this culinary manner allows the cut of
(Subject to availability) meat to soak up all the flavour from the bone and
Ribeye topped with a marrow-infused marrow within, while preventing the meat from
butter, and a marrow bone. drying up or being unevenly cooked. This results
in meat being richer, juicier, and packed with
Bone Marrow Rump 200g | 208
mouth-watering flavour.
Rump steak topped with a marrow- 300g | 254
infused butter, and a marrow bone.
Fillet on the Bone 300g | 299
Blue Cheese Sirloin 200g | 204 (Subject to availability)
Classic New York cut topped with 300g | 245
a creamy blue cheese sauce. Sirloin on the Bone 500g | 275

Beef and Reef 200g | 275 T-Bone | The best of both worlds. 600g | 370
Rump or sirloin steak served with a 300g | 325
half portion of calamari, or 3 queen Pork Loin Ribs 400g | 240
prawns in garlic or lemon butter. Succulent, decadent, 600g | 310
char-grilled marinated ribs. 800g | 380
Pork Belly 300g | 198
Indulge in the rich, savoury delight 600g | 264 Beef Ribs 500g | 315
of our signature Pork Belly dish, Juicy and tender BBQ-basted
a true culinary masterpiece sure to beef ribs.
tantalise your taste buds.

Chateaubriand 200g | 285

Grilled Lamb Loin Chops 325
Four 100g tender loin chops grilled and
A succulent cut of fillet topped with 300g | 370
brushed with our Hussar basting.
KWV 3 Yr Old brandy and flambéed.
Served with béarnaise sauce on the side. Lamb Shank 349
Slowly roasted in a deep red wine jus
Fillet Moutarde 200g | 280
and served on a bed of mashed potatoes.
Fillet topped with a sauce of 300g | 365
double cream and blended mustards.
Flambéed Tomahawk 850g | 545
Madagascan Pepper Fillet 200g | 280 Bone-in ribeye steak rubbed in our
Served with a cream and green 300g | 365 special shisanyama spice, flambéed in KWV
peppercorn reduction. 3 Yr Old brandy. Served with chimichurri sauce.
Fillet Béarnaise 200g | 280
Our most classic offering of fillet 300g | 365
steak prepared according to the T-B
on
true French culinary technique. e

Hussar Carpetbagger 200g | 290

Fillet mignon stuffed with a 300g | 375
combination of smoked mussels,
Cheddar cheese and topped off
with wholegrain mustard sauce.

Hollandse Biefstuk 200g | 285

Pan-fried beef fillet studded with 300g | 370
coarse black pepper and flambéed
in KWV 3 Yr Old brandy and butter.

250g Game Steaks (Subject to hunt) 249

Please check with your service ambassador
for the cuts that are available today.

250g Grilled Ostrich Fillet 249

Served with a slightly sweet, herb-infused sauce.
 SALADS
Add avo to any salad (seasonal) | 30

Caprese V 135
A classic grill room salad; buffalo mozzarella,
tomato and fresh basil leaves drizzled with
olive oil, basil pesto and balsamic glaze.

Greek V Greens topped with Calamata 109

olives, feta, cucumber and tomatoes.

Green Salad V Mixed greens, edamame 109

beans, cucumber, avo and red onions.
Tossed in our house vinaigrette and toppped
with Parmesan shavings.

Cajun Chicken and Corn 124

Char-grilled chicken dusted in Cajun spice,
served with mixed greens, corn, feta, avo and
spring onion. Dressed with a balsamic reduction.

Caesar | Sliced cos lettuce, croutons, 116

bacon, anchovies, boiled egg,
Parmesan shavings and Caesar dressing.
Add chicken 25

VEGETARIAN
Caprese
Roasted Veg Stack V 154
Oven-roasted seasonal vegetables stacked
with grilled halloumi and topped with a tomato
confit. Dressed with balsamic glaze.

Mushroom Tortellini V 175

Mushroom-filled tortellini tossed in a creamy
Parmesan sauce, topped with a drizzle of
rosemary-infused truffle oil.

Sides - Mains include a complimentary side

Gratinated Corn 42
Potatoes 42
Fries, mashed or garlic baby potatoes.
Creamed Spinach and 48
Cinnamon-infused Butternut
Sautéed Green Beans 42
Oven-roasted Vegetables 48
Drizzled in olive oil and seasoned with fresh herbs.

Extras
Crispy Onion Rings 54
Pan-fried Mushrooms 66
Side Greek Salad 45

Roasted
Veg Stack
SEAFOOD
Kingklip | Fillet of kingklip grilled and 264
topped with lemon or garlic butter.

Kingklip Thermidor 296

Fillet of kingklip in a thermidor sauce of
garlic, mushrooms and prawns. Gratinated with
Parmesan cheese, garnished with grilled lemon.

Calamari | Tender tubes and squid heads 246

expertly dusted and flash-fried or grilled with
chilli, garlic and parsley.

Salmon (Subject to availability) 286

Grilled and finished off with our chilli,
garlic and parsley butter.

6 Queen Prawns 268

Grilled and finished off with either lemon
butter, garlic butter or peri-peri.

POULTRY
Parmesan Chicken Breasts 182 Kingklip
Tender chicken breasts crumbed and encrusted Thermidor
with Parmesan cheese and pan-fried. Served on a
bed of mashed potatoes and topped with either
mushroom, cheese or creamy mustard sauce.

Chicken Stack | Oven-roasted seasonal 168

vegetables stacked with grilled chicken
breasts and topped with a tomato confit.

Deboned Half Chicken 164

Half deboned chicken carved and expertly
brushed with lemon & herb, peri-peri or
BBQ basting. Served with a sumptuous
side of your choice.

LIGHTER GRILLS
Parmesan
The Hussar Beef Burger 145 Chicken Breasts
Juicy and bursting with flavour, indulge in a
200g South African ground beef burger or
savour a tender grilled chicken breast burger.
Equally delicious and satisfying.
Served with a sauce of your choice 165
Served with a topping of your choice
Bacon, biltong, feta, 1 Topping | 165
blue cheese crumble or avo. 2 Toppings | 185

Prego Roll 160

28-Day aged steak, thinly sliced and sautéed
in a bold prego sauce. Topped with grilled
onions and served on a toasted bun.

Enjoy a complimentary side with your Main Meal.

 Malva Pudding Crème Brûlée

DESSERTS
SIGNATURE DESSERT Crème Brûlée 77
The secret to our Crème Brûlée lies in
Chocolate Vodka Martini 72 the perfect contrast between the crunchy
So much more than simply chocolate vodka caramelised sugar topping and the silky
topped with cream, this heavenly in-house creation smooth custard encased underneath.
is now a Hussar Grill post-dinner tradition.
Malva Pudding 72
A traditional South African favourite. Sweet
HOT BEVERAGES sponge pudding with a sticky, caramelised
Complimentary oat milk alternative texture. Served with a drizzle of custard.

Americano 34 Death by Chocolate 82

Decaffeinated Coffee 34 Rich and chocolatey, this baked chocolate
dessert is any chocoholic’s dream. Served with
Caffé Latte 40 a biscuit crumble, brûléed orange and vanilla
pod-infused ice cream.
Cappuccino 38
Tea (Ceylon or Rooibos) 32 Hussar Grill Ice Cream Dessert 82
This extravagant dessert is a beguiling
Cortado 36 combination of vanilla ice cream, peanut brittle,
Espresso Single | 30 Double | 36 marshmallow, nougat, honeycomb and sprinkled
nuts. Drizzled with our signature dark chocolate
sauce. Sometimes more is better.

Speciality Coffees & Don Pedros Vanilla Ice Cream and 72

Enjoy with any of the following: Jameson Irish Whiskey, Decadent Chocolate Sauce
Amarula, Frangelico or Kahlúa. A classic treat. Decadently rich chocolate
sauce drizzled over scoops of our superb
Single Double vanilla pod-infused ice cream.
Speciality Coffee 67 82
Baked Cheesecake 82
Don Pedro 67 82 We believe ours is the finest in town.
Velvety smooth cheesecake atop a traditional
buttery biscuit crust and baked to perfection.
Alcohol Not For Persons Under The Age Of 18. Served with a dollop of cream or vanilla
ice cream.